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Turkey fricassee

Turkey boiled tender in salted water, cut up and served in a light butter-thickened sauce made from the cooking stock with lemon juice and cold butter, garnished with asparagus and green peas.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 278 (falt i det fri)

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About the dish

A classic French-inspired fricassee from the turkey chapter of Henriette Schønberg Erken's "Stor kokebok" (1914). The dish was a way of using up older turkeys: slow cooking gives tender meat and a strong stock that becomes the base for the light sauce.

How to make it

  1. 1

    Clean and soak

    Clean the turkey well and let it soak in water a couple of hours. Dry it and rub it all over with lemon.

  2. 2

    Bring to a boil

    Put the turkey together with the heart and gizzard into boiling, salted water. Skim well when it returns to a boil.

  3. 3

    Simmer tender

    Let the turkey simmer, covered, for 2–3 hours until tender.

  4. 4

    Cut up

    Take out the turkey, rinse it with cold water, and cut it into suitable pieces. Pile the pieces high in a slightly deep platter with a couple of tablespoons of the stock, cover, and keep warm over steam.

  5. 5

    Make the sauce

    Melt 60 g butter in a saucepan, stir in the flour, and thin little by little with the boiling, strained stock, stirring constantly. Bring to a boil, set the pan over low heat, and let the sauce simmer for half an hour. Skim and salt.

  6. 6

    Finish and plate

    Stir 1 tsp lemon juice and 25 g cold butter into the sauce. Pour it over the turkey and arrange small bundles of asparagus alternating with green peas around the platter.

Changes from the original

"A can of asparagus" is given in grams, and green peas (mentioned in the plating) are added to the ingredient list with a quantity. The steps are written in modern language; the amount of finishing butter is kept.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 278)~79% of the text changedremovedadded
1 stk kalkun (med hjerte og krås). 1 stk sitron (til å gni fuglen med, samt 1 ts saft til sausen). citron 60 g smør (til sausen). 25 g gr. smør (kaldt, til å røre inn ved anretningen). 60 g hvetemel. 1 l kjøttkraft (kokekraften fra kalkunen). gr. hvetemel 1 ts l. kjøtkraft salt (etter smak). 400 g 1 boks asparges (hermetisk eller kokt). 300 g grønne erter (kokte). Rens Efterat kalkunen godt er rengjort og la den ligge i vann utvandet et par timer. Tørk den og gni timer, gnides den over med sitron.. Legg kalkunen sammen med citron og sættes tillikemed hjerte og krås kraas over ilden i kokende, kokende saltet vann. Skum godt når vand. Naar det koker opp igjen.. La kalkunen småtrekke er kokt op igjen, skummes godt. Smaatrækker under lokk lok i 2–3 timer til ca. 2—3 timer. Kalkunen tages op, naar den er mør.. Ta opp kalkunen, skyll den mør, heldes over med kaldt vann og skjær den koldt vand, skjæres i passende stykker. Legg stykkene høyt stykker, lægges høit i et litt dypt fat med et par spiseskjeer skeer av kraften, dekk til kraften. Fatet tildækkes og hold holdes varmt over damp.. Smelt 60 g smør damp. Smørret smeltes i en kasserolle, rør inn melet og spe blandes med mel, spædes litt etter efter litt med den kokende, silte kraften kokende kraft under stadig omrøring. Kok opp, sett kjelen omrøren. Sausen gives et opkok, sættes bort over svak varme og la sausen småkoke i en halv time. Skum og salt.. Rør inn smaakoker ½ time, skummes, saltes. Ved anretningen tilsættes 1 ts sitronsaft teske citronsaft og 25 g kaldt smør i sausen. Hell den over kalkunen og legg små gr. koldt smør. Omkring paa fatet lægges smaa bunker asparges vekselvis med grønne erter rundt på fatet. erter.

Note on Modernised

«Boks asparges» er oppgitt i gram, og grønne erter (nevnt i anretningen) er tatt inn i ingredienslisten med mengde. Trinnene er skrevet i moderne språk; smørmengden til avslutning er beholdt.

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Frequently asked questions

How long should the turkey cook?
After it is put in boiling salted water and skimmed well, it should simmer, covered, for about 2–3 hours, until the meat is tender. Allow around 220 minutes total including preparation.
Why is the turkey rubbed with lemon?
The lemon is rubbed over the cleaned and soaked turkey to freshen the meat and give a lighter color and better flavor before cooking.
How is the sauce made?
60 g butter is melted in a saucepan and mixed with 60 g wheat flour. Thin little by little with about 1 liter of boiling meat stock, stirring constantly, bring the sauce to a boil, and let it simmer over low heat.
What is served in the fricassee alongside the meat?
The recipe uses one can of asparagus and green peas. The turkey is cut into suitable pieces, piled high in a slightly deep platter with a few spoonfuls of stock, and kept warm over steam while the sauce is made.

Equipment for this dish

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